Amatriciana Recipe

• 8 ounce pancetta, or possibly bacon (in one piece), diced
• 1 x onion, minced
• 1/2 tsp warm pepper flakes
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 x 28 ounce can tomato, pureed
• 1/2 c. freshly grated parmesan cheese
• 12 ounce bucatini or possibly 12 ounce spaghetti
• 1 Tbsp. minced fresh parsley

1. In large skillet, cook pancetta over medium-low heat for about 8 min or possibly till crisp; transfer to plate.
2. Pour off all but 1 Tbsp.
3. (15 mL) fat from skillet.
4. Add in onion, warm pepper flakes, salt and pepper; cook, stirring occasionally, for 3 min.
5. Pour in tomatoes; return pancetta to skillet and bring to boil.
6. Reduce heat and simmer for about 10 min or possibly till thickened.
7. Stir in half of the Parmesan.
8. Meanwhile, in large pot of boiling salted water, cook bucatini for 8 to 10 min or possibly till tender but hard; drain well.
9. Toss with sauce; sprinkle with remaining Parmesan and parsley.

pancetta, onion, pepper, salt, pepper, tomato, freshly grated parmesan cheese, bucatini, parsley

Taken from cookeatshare.com/recipes/amatriciana-64560 (may not work)